Chocolate is the one product that you can’t have too much of. In the world of sweet tooths, it is a kind of ambrosia - food of the gods, only accessible to everyone. Everyone knows the undoubted benefits of this product, with the caveat that it is consumed from high-quality cocoa beans and consumed in moderation.

The delicacy, brought to Europe by Cortez, contains vitamins B and PP, as well as many useful minerals, among which we need calcium, magnesium, iron and potassium. When consumed in reasonable amounts, chocolate helps improve memory and stimulates the functioning of the nervous and circulatory systems.

Relieves PMS syndrome and increases sexual desire. With the help of cocoa beans, the Aztecs cured many of the most various diseases from diarrhea to impotence. Eating chocolate promotes the production of the happiness hormone – endorphin. Helps the body cope with the effects of stress and apathy.

Considering all of the above, it is no surprise that baking with chocolate enjoys a popularity that never subsides. The calorie content of chocolate sponge cake varies depending on the recipe chosen. If we average the data given on various resources, we get the result - 396 kcal per 100 g of product.

Chocolate sponge cake - photo recipe step by step

Take my word for it - this is a very tasty and very simple recipe for a delicious chocolate sponge cake. Yes, very chocolate!!! Sometimes you really want something richly chocolatey, but making a brownie cake or... chocolate fondant there is no mood or time... And then this dessert will come to the rescue.

Ingredients:

• eggs - 4 pieces;
• cocoa - 2 tablespoons;
• sugar - 150 grams;
• flour - 200 grams;
• salt;
• baking powder.

For impregnation:

• condensed milk;
• strong coffee.

For the ganache:

• dark chocolate - 200 grams;
• milk or cream - a couple of tablespoons;
• butter - 1 teaspoon.

Preparation:

1. Beat eggs with sugar for 10-15 minutes until thick foam forms. Add flour and baking powder, mix gently with a whisk. The dough turns out liquid, but quite airy.

3. Grease a springform biscuit pan with butter and pour our dough into it.

4. Bake for 40 minutes at 170 degrees. The biscuit should rise. We check the readiness with a wooden stick - if there is no sticky dough, our sponge cake is ready.

5. Let it cool and cut into 2-3 parts. My mold is large, the sponge cake is not very tall and I was only able to cut it into 2 parts.

6. Soak the bottom part of the chocolate sponge cake with condensed milk. Regular, not boiled. It is liquid and flowing, so it will easily saturate our biscuit. Soak the second part of the biscuit with strong black coffee.

7. Prepare the ganache - melt the dark chocolate in a water bath and add cream or milk + butter to it so that it acquires a silky structure.

8. We connect the parts of the sponge cake, lay out the ganache on top, and distribute it throughout the sponge cake.

That's all - ours chocolate sponge cake ready! Very, very tasty, rich and tender.

How to make chocolate chiffon sponge cake?

Do you dream of learning to cook? the perfect foundation for a variety of delicious cakes? Then you simply must master the recipe chiffon sponge cake.

The consistency of the cake will have a more delicate texture than classic version, which allows you to start assembling the cake without being distracted by soaking. True, more dexterity, skill and time will have to be spent on preparing it.

Prepare following products for delicious chiffon sponge perfection:

• 1/2 tsp. soda;
• 2 tsp each baking powder and natural coffee;
• 5 eggs;
• 0.2 kg sugar;
• ½ tbsp. raises oils;
• 1 tbsp. flour;
• 3 tbsp. cocoa.

Step by step steps:

1. Combine coffee and cocoa, pour boiling water over them, stir as thoroughly as possible until the latter is completely dissolved. Give the mixture time to cool while you prepare the other ingredients.
2. Divide the eggs into whites and yolks.
3. Thoroughly beat the yolks with sugar, after pouring a few tablespoons of sugar into a separate small, always dry container. After whipping, you should get a fluffy, almost white mass.
4. Continuing to beat the yolks with sugar, gradually add the butter.
5. After the butter is completely added, add the cooled cocoa-coffee mass to our mixture.
6. Sift the flour into a separate container, mix it with baking powder and soda;
7. Now you can pour the flour into the chocolate mass and start kneading the dough.
8. Separately, beat the whites; when they turn into a fluffy white mass, add the previously poured sugar and bring them to peaks.
9. Add the whipped whites in parts, a few spoonfuls at a time. chocolate dough, kneading it thoroughly. The resulting dough is similar to sour cream.
10. We pour our future chiffon cake into a mold and send it to an already preheated oven.

In about an hour it will be ready. Let's get it ready-made sponge cake from the mold 5 minutes after removing from the oven. Assemble from chiffon sponge cake delicious cakes only after it has cooled completely.

Chocolate sponge cake in a slow cooker

Required ingredients:

• 1 tbsp. flour and white sugar;
• 6 medium eggs;
• 100 g cocoa;
• 1 tsp baking powder.

Cooking process:

1. We first prepare a metal multi-cooker bowl, grease it with fat and sprinkle it lightly breadcrumbs so that the finished biscuit comes out of it without loss;
2. Mix flour, pre-sifted, with baking powder and cocoa powder;
3. Separate the eggs into yolks and whites;
4. In a separate dry container, beat the whites until thick. Without stopping whisking, add sugar to the protein mass.
5. Add the yolks to the flour-cocoa mixture, stir until smooth;
6. Using a wooden spoon, add the whites to the dough, using the same spoon, thoroughly knead with leisurely movements from bottom to top.
7. Transfer the dough into the multicooker bowl and bake on the “Baking” setting for about an hour. We check the readiness of the dessert in the standard way by piercing it with a match or a splinter. If the stick comes out of the dough clean and dry, then your sponge cake is ready.

Chocolate sponge cake recipe in boiling water

Fans of chocolate delicacies are familiar with the recipe for the most delicate, porous and very rich sponge cake in boiling water.

We invite you to master it too:

• 2 eggs;
• 1.5 tbsp. sifted flour and beet sugar;
• 1 tbsp. milk and boiling water;
• 0.5 tbsp. raises oils;
• 100 g cocoa;
• 1 tsp soda;
• 1.5 tsp. baking powder.

Cooking process:

1. In a separate clean container, mix the dry ingredients. Pre-sieve the flour.
2. Separately, beat the eggs using a whisk, add vegetable oil and cow's milk.
3. Combine the liquid and dry mass, knead using a wooden spoon;
4. Add a glass of boiling water to the dough, stir without letting it cool.
5. Pour the resulting batter into a mold, the bottom of which is previously covered with foil or parchment paper.
6. Place the mold in the oven, the temperature of which has warmed up to 220⁰, after 5 minutes we reduce the oven temperature to 180⁰. Continue baking for about another hour.
7. Take the cooled sponge cake out of the mold and either serve it to the table, or cut it into three layers and turn it into an excellent base for the cake.

Very simple and delicious chocolate biscuit

Another simple recipe for chocolate delight.

You need to check if you have on hand:

• 0.3 kg flour;
• 1.5 tsp. soda;
• 0.3 kg sugar;
• 3 tbsp. cocoa;
• 2 eggs;
• 1.5 tbsp. milk;
• 1 tbsp. vinegar (take regular or wine);
• 50 g each olive and butter;
• vanillin.

Step by step steps:

1. As in previous recipe, mix all dry ingredients in a separate container.
2. Then add the rest to them: eggs, milk, oil, vinegar.
3. Mix as thoroughly as possible and pour into a parchment-lined pan.
4. Place the pan in a preheated oven; the baking process takes about 1 hour.

Fluffy chocolate sponge cake with eggs

Keep in mind that for real cooking fluffy sponge cake you will need well-chilled eggs - 5 pieces, which are already about a week old, and also:

• 1 tbsp. sifted flour;
• 1 tbsp. white sugar;
• vanillin optional;
• 100 g cocoa;

Step by step steps:

1. Divide all 5 eggs into whites and yolks. For these purposes, it is convenient to use a special spoon with holes on the sides through which the protein flows down. Try not to let a drop of yolk get into the protein mass.
2. Beat the whites with a mixer at maximum speed, when the mass begins to turn white, gradually begin to introduce sugar. This process takes approximately 5-7 minutes, so be patient. As a result, we get a thick, white mass that forms peaks.
3. Beat the yolks a little, adding 1 spoon of sugar. Then pour them into the whites, continuing to beat the latter with a mixer.
4. Add flour, previously mixed with cocoa powder, to the sweet egg mass in small portions. Mix the dough using a wooden spoon with leisurely movements.
5. Pour the dough into a mold, the bottom of which is covered with oiled paper. When selecting utensils for baking sponge cake, keep in mind that it tends to increase in volume and rise twice as much.
6. Since the dough tends to settle quickly, you should place it in a preheated oven without delay.

The preparation time for a tender and fluffy chocolate sponge cake is approximately 40 minutes.

Curd chocolate biscuit

Let's learn how to cook a delicious cottage cheese and chocolate dessert.

Ingredients:

• low-fat cottage cheese, preferably homemade – 0.25 kg;
• 1 tbsp. white sugar;
• 0.25 kg of sifted flour;
• 2 eggs;
• 100 g butter;
• 1 bag of vanilla;
• 2 tsp baking powder;
• 50 g cocoa;
• a pinch of salt.

Step by step steps:

1. Give the butter time to soften. Then beat it with a mixer until fluffy, then add vanillin and regular sugar.
2. Grind the cheese through a sieve and add it to the butter mixture.
3. Add the eggs while continuing to beat the dough with the mixer.
4. In a separate container, mix flour, baking powder and cocoa.
5. Add the flour mixture to the biscuit-curd dough.
6. Place the thoroughly kneaded dough into a mold, the bottom of which is covered with parchment and greased with oil.
7. The baking time for the curd-chocolate sponge cake is 45 minutes, the oven temperature should be 180 ⁰C.

After your cooking masterpiece When ready, remove it from the oven and cover it for a quarter of an hour with a clean kitchen towel, and only then remove it from the mold, sprinkle powdered sugar and treat your guests.

Recipe for chocolate sponge cake with cherries

This delicious dessert It turns out surprisingly light, tasty, and has a slight cherry sourness. IN summer version biscuit can be used fresh fruits, and in winter they are successfully replaced by jam from a jar or frozen cherries.

In addition to the standard four eggs for biscuits, a glass of flour and the same amount of sugar, you will need:

• 50 g chocolate;
• 1 packet of vanillin;
• 1 tbsp. pitted cherries.

Preparation procedure:

1. Break the eggs over a bowl and beat them with a mixer for about 10 minutes. Without it, this process can be done manually, but it will take twice as long;
2. Continuing to beat, add sugar and vanillin to the eggs;
3. Flour, sifted in advance, is added in parts to the egg mass until a liquid dough is obtained;
4. Grate chocolate onto fine grater and add to the dough, mix again;
5. Leave the dough to sit for about 5 minutes, beat again;
6. Pour half of the dough into the prepared pan and place in the preheated oven for 10 minutes. This way, the bottom of our pie will bake a little;
7. Pour cherries onto the set dough and fill with the second part of the dough;
8. Bake for about another half hour.
9. decorate on top chocolate icing, berries.

How to make moist chocolate sponge cake?

If you like moist, even “wet” cakes, this recipe is especially for you.

You will need:

• flour – 120 g;
• average or large eggs- 3 pcs.;
• cocoa – 3 tbsp. l;
• ½ cup white sugar;
• fresh milk – 50 ml;
• butter – 50 g;
• salt – ¼ tsp;
• ½ tsp. baking powder.

Step by step steps:

1. Melt the butter over low heat, heat the milk, but do not boil;
2. In a dry container, mix the dry ingredients with a whisk or fork (replace the baking powder with soda if desired);
3. Separate chicken eggs into yolks and whites;
4. First, beat the whites until smooth, add sugar little by little;
5. After the sweet protein mass is whipped to stable white ridges, gradually add the yolks, continuing to knead with a mixer;
6. Add dry ingredients in small portions;
7. Pour in the melted butter and warm cow's milk, mix again and pour into the prepared pan;
8. Bake in a preheated oven for about 40 minutes.

Cream for chocolate biscuit

The biscuits themselves are delicious and delicate dessert, however only in a real masterpiece they transform after being picked up tasty impregnation and cream.

The creamy mass is used to decorate and layer cakes.

Buttercream for chocolate sponge cake

The simplest, but no less delicious cream. It contains only two ingredients:

• butter (usually 1 pack);
• condensed milk (2/3 of a standard can).

The butter is softened and whipped with a mixer, after which we add condensed milk to it. Beat the cream for about 15 minutes, resulting in a fluffy white mass.

Chocolate glaze

Ingredients:

• dark chocolate bar;
• 0.15 l cream;
• 5 tbsp. powdered sugar.

The cream should be boiled, then removed from the heat and a finely broken chocolate bar should be added to it. Stir with a whisk until it is completely dissolved.

After this, add the powder one spoon at a time, stirring well so that no lumps form. After the cream has cooled completely, use it to layer and decorate the cake.

Custard for chocolate sponge cake

Ingredients:

• 1 tbsp. fresh milk;
• 0.16 kg flour;
• 0.1 kg white sugar;
• Egg yolk – 2 pcs.;
• A packet of vanilla.

We start with rubbing egg yolks with sugar, add vanilla and flour, mix until smooth. We boil the milk, cool it, and then pour our mixture into it. Place the resulting mixture on the fire, stirring constantly until thickened.

Impregnation for chocolate biscuit

Impregnation will add sophistication to your chocolate sponge cake and enrich its taste. Its simplest variety is ready-made syrups or jam diluted with water.

Lemon soak

She will give your light dessert lemon sourness.

You will need:

• half a lemon;
• 1 tbsp. water;
• 100 g white sugar.

First we prepare sugar syrup by heating water over a fire and dissolving sugar in it. Remove the zest from the lemon and squeeze out the juice, add them to the syrup. After cooling, soak the cake with this mixture.

Coffee-based impregnation for chocolate biscuit

Light alcoholic coffee impregnation goes well with the taste of chocolate biscuit.

Ingredients:

• 1 glass of clean water;
• 20 ml of quality cognac;
• 2 tbsp. coffee (natural will be tastier, but instant coffee is also possible);
• 30 g white sugar.

Dissolve sugar in boiling water. Add coffee and cognac to the water. After the mixture boils, remove it from the heat and cool. We use it as impregnation.

I will say that I tested a lot of recipes for chocolate biscuits from the Internet, from friends and acquaintances, from cookbooks, and received my favorite recipe based on extensive practice and my own taste preferences. This cake is almost perfect. It is light, porous, not dry, has great taste and nice texture. All my friends adore him. I bake it often. It is especially good in cakes.

I baked this portion of delicate chocolate sponge cake for cakes in a mold 25 cm in diameter. If you use a mold with a smaller diameter, the height will be greater. If you decide to bake in a 20 cm pan, you can even cut it into 4 cake layers.

So, let's prepare everything you need. Let's immediately put the kettle on to boil.

Break the eggs and place them in a mixer bowl, add salt on the tip of a knife (not necessary, but I add it to help the eggs beat faster). Beat the eggs for about 4 minutes. They should increase in volume by 4 times.

Add sugar in three additions. Add each next portion when the previous one has dissolved.

While the eggs are beating, sift the flour with cocoa and baking powder.

Pour 2 tablespoons of boiling water over instant coffee and stir.

When the eggs and sugar have been beaten, add the flour in two additions. We do not use a mixer at this stage. Mix in the flour with a spatula using the folding method.

Pour in vegetable oil, two tablespoons of boiling water and coffee. Mix.

Into the form laid baking paper, lay out the dough and bake at 170 degrees for 40-45 minutes. The smaller the diameter of the mold, the longer the baking time. Focus on your oven.

Check the readiness of the biscuit with a splinter. Cool the delicate chocolate sponge cake in the tin and then remove.

Since I used a 25 cm mold, I cut the sponge cake into 2 layers.

I made this cake from two biscuits. Three cakes went on the basket, and one on the dog’s head.

Bon appetit and good mood.

What I like about this sponge cake is its texture, rich chocolate taste(it is the “moistness” of the biscuit that enhances and emphasizes this) and, as you may have guessed, ease of preparation. It is simply impossible to get confused in this recipe. And if you follow all my recommendations, you will get delicious biscuit, which can both serve as the basis for any cake and become a separate dish(pie, cupcake, you can also safely bake muffins/cupcakes using this recipe).

In short, preparing this chocolate biscuit couldn’t be easier! And a minimum of ingredients is what you need when suddenly in the evening you find out (read: remember:) that tomorrow you need to treat your colleagues or friends to a cake. I assure you that everyone will be satisfied!

Chocolate sponge cake made easy: step-by-step recipe

Ingredients (for 18-20 cm mold):

• flour premium– 150 g;
• sugar – 200 g;
• vanilla extract/vanillin - to taste;
• cocoa powder (unsweetened) – 3-4 tbsp;
• baking powder – 1 tsp;
• soda* – ½ tsp;
• 1 egg;
• milk – 100 ml;
• boiling water – 100 ml;
• vegetable oil (odorless) – 50 ml;
• salt - a pinch.

* - and I’ll say right away: do not replace soda with baking powder in the recipe and vice versa! Be sure to use both ingredients, because... They work differently in the test. There is no need to extinguish the soda with anything, this is the “grandmother’s” method (by combining in a spoon, soda and acid enter into a chemical reaction, and all carbon dioxide evaporates before it gets into the dough. And this reaction and the gas bubbles released as a result are precisely -we need it in the dough, during the baking process, which is why the sponge cake turns out fluffy, tall and porous).

Preparation:

• Sift all dry ingredients into a bowl, adding sugar last. Mix with a whisk.
• Separately, beat milk, egg and vegetable oil with a mixer. Add the resulting mixture to the dry ingredients. Mix well (you can use a mixer).
• Put the kettle on - we really need hot water(almost boiling water). Measure 100 ml and pour into the dough. Mix thoroughly (just so that there are no lumps, but you shouldn’t beat for too long either) and pour into the mold.
• Yes, it is best to line the bottom of the pan with parchment.
• You need to bake the chocolate sponge cake for 30-45 minutes (depending on the oven), but be sure to check the readiness with a skewer (it should be dry).

Well, do you agree that making this chocolate biscuit is as easy as shelling pears? :)

You can see other recipes for cakes and biscuits.

Chocolate sponge cake couldn't be easier: NB!

I would also like to draw your attention to some important points.

This sponge cake rises very well in the oven and often rises like a “dome” (it may even crack). This depends on many factors: shape, heat distribution in your oven, reaction of ingredients, etc. Don't be upset if this happens. If the “dome” is small, then simply turn the sponge cake removed from the mold onto a wire rack (upside down). After lying there for a while, it will almost level off and leave. Or simply cut off the top with a saw knife (I often use cut biscuits for portioned desserts- the same “cakes” only in bowls, crumbling the sponge cake in layers with cream).

The finished biscuit turns out quite fluffy and tall. Sometimes I even cut it into 2 parts (the result is 2 cakes, each 1.5-2 cm). Only cut into completely cooled biscuits!

If you want a tall cake, as is fashionable now :), then you will have to bake at least 2-3 (!) cake layers (yes, all the ingredients for the dough will need to be multiplied by the number of cake layers you want).

If possible, it is best to wrap the cooled biscuit in cling film and place it in the refrigerator for at least 2-3 hours or overnight. This will make it even juicier. In general, you will feel the difference!

When it comes to baking pans for cakes, opinions differ. For cakes, I recommend using either solid aluminum (coated) or split ones.

And this is all about chocolate biscuit as simple as shelling pears!

Moist chocolate sponge cake – delicious to the point of indecent. Cakes confectionery product do not require additional impregnation. Syrup impregnation is needed only if the culinary author himself wishes it. What is needed for baking, and what nuances should you remember?

Classic chocolate sponge cake

The classic chocolate sponge cake has a delicate, moist and not at all greasy texture. The cakes can be frosted chocolate cream, covering with glaze, and then this baking will produce a “full-fledged” and incredibly tasty cake.

To prepare the baked goods, prepare the following ingredients:

• 150 gr. wheat flour;
• a glass of sugar;
• vanilla and salt to taste;
• a teaspoon of baking powder;
• 3 tablespoons cocoa;
• egg;
• 200 ml milk;
• a couple of tablespoons of melted butter;
• dark chocolate bar;
• 150 ml heavy cream;
• fruits and powdered sugar to taste.

The dough prepares very quickly. Before starting cooking, turn on the oven to preheat it. Sift flour and cocoa through a fine sieve. Mix the ingredients together, adding a teaspoon of baking powder, as well as salt and vanilla to taste. Add milk, butter, sugar and eggs to the dry ingredients. Beat the mixture well using a blender.

Grease the mold with butter and pour in the chocolate dough. Bake for 25 minutes at 180 degrees Celsius. While the cakes are preparing, let's start cooking.

Dark chocolate bar, broken into pieces small pieces and put it on water bath. When the chocolate melts and the mass becomes homogeneous, pour in the cream. Remove the ganache from the heat. Remove the crust from the oven and let it cool. Cover the cake with ganache and decorate the biscuit fresh fruit. Place the confectionery product in the refrigerator for a couple of hours, and then enjoy exquisite taste. Bon appetit!

A simple and delicious recipe with cocoa

As a result of cooking, you will receive a moist sponge cake that will have a good height. Often, such biscuits are used to create a multi-layer cake. To prepare the moist sponge cake, prepare the following ingredients:

• 50 gr. milk fat;
• 50 gr. full fat milk;
• 50 grams of cocoa;
• 3 pieces chicken eggs;
• 100 gr. Sahara;
• 100 gr. flour;
• vanilla extract to taste.

Melt butter fat over . Beat eggs with sugar until formed stable foam. Add flour here and continue beating at high speed. Add cocoa powder and vanilla extract sifted through a sieve into the white mass. Remove the melted butter from the water bath. Pour the milk into a saucepan and bring to a boil. Add hot milk, along with butter, into the chocolate dough. Mix. Bake the biscuit for 25 minutes at 180 degrees Celsius.

Moist sponge cake in a slow cooker with chocolate

Wet sponge cake Baking with chocolate chips couldn't be easier. And if a multicooker comes to the help of the housewife, then this action will turn into real magic. Baking in a slow cooker comes out incredibly fluffy and juicy. To prepare the confectionery product, you should prepare the following ingredients:

• 6 chicken eggs;
• a glass of sugar;
• a glass of flour;
• 40 grams of cocoa;
• 3 tablespoons fat plant origin;
• vanilla to taste;
• chocolate chips – 100 grams.

Beat chicken eggs with sugar. Sift the dry ingredients through a fine sieve and add to the mixture. Beat with a mixer. Continuing to beat, add vegetable fat and vanilla. Turn off the mixer. Enter chocolate chips. Mix the mass. Grease the multicooker mold with vegetable oil, pour in the dough and bake on the “Baking” mode for about 1 hour.

Wet cake layers

Are you planning to make a cake? Then hold on perfect recipe moist cake. To prepare the confectionery, prepare the following ingredients:

• 350 grams of wheat flour;
• 4 tablespoons cocoa;
• a tablespoon of lemon juice;
• a glass of sugar;
• a teaspoon of soda;
• 5 tablespoons of vegetable fat;
• 200 grams of water;
• salt and vanilla to taste;
• a teaspoon of instant coffee.

Mix flour, salt, baking soda, vanilla, cocoa powder in a dry bowl. Pour into another bowl vegetable fat with sugar, add instant coffee, lemon juice and water. Beat the “wet” products with a mixer until a homogeneous consistency is formed.

Continuing to beat the mixture, add the dry ingredients into it. Pour the resulting dough into a mold coated with butter, put it in the oven and bake at 180 degrees for about 30 minutes. Bon appetit.

Wet sponge cake in boiling water

A moist chocolate sponge cake has a porous structure. However, this is not his main advantage. To prepare the baked goods, you will need the following ingredients:

• a pair of eggs;
• 2 cups sugar;
• 2 cups of flour;
• 1 glass of milk;
• 120 grams of vegetable or butter;
• 6 tablespoons cocoa;
• a glass of boiling water;
• 1.5 teaspoons of soda and the same amount of baking powder.

Mix flour, sugar, soda, baking powder and cocoa. Beat the eggs into a dry bowl and beat a little with a broom. Add milk and required amount vegetable oil. Turn on the mixer and begin to beat the mixture, gradually introducing the dry ingredients prepared earlier into it. When the mass becomes homogeneous, add a glass of boiling water. Pour the dough into a dry pan and bake at 180 degrees Celsius for 40 minutes.

How to prepare a wet sponge cake with kefir?

With the amount of ingredients suggested below, you will get 8 pieces of pie. To saturate the taste of the confectionery product, you can cover it with ganache (see recipe above).

Ingredients:

• a glass of kefir;
• 150 grams of flour;
• a teaspoon of baking powder;
• 50 grams of vegetable oil;
• 50 grams of cocoa;
• 150 grams of sugar;
• vanilla to taste.

Pour kefir, sugar and vegetable oil into a bowl. Beat until the sugar is completely dissolved. Pass flour, baking powder and cocoa through a sieve. Add to the kefir mass, beat with a mixer, and add the required amount of vanilla extract. Bake for 25 minutes at 180 degrees Celsius.

Secrets of making chiffon sponge cake

Very delicate and very porous - this is how chiffon sponge cake can be characterized. To prepare the confectionery product you should prepare:

• a glass of flour;
• a couple of teaspoons of baking powder;
• a teaspoon of soda;
• a glass of sugar;
• 60 grams of cocoa;
• 5 yolks;
• a teaspoon of coffee;
• 170 ml water;
• 170 grams of vegetable oil;
• 8 egg whites + 50 grams of sugar for whipping.

Pour the coffee into a glass of water and let the drink cool. Mix dry ingredients in one bowl. Using a mixer, beat the yolks, along with the butter and a mixture of cocoa and coffee. Beat the mass well. Here we also introduce the previously prepared mixture with dry ingredients. Beat with a mixer.

Beat the whites with sugar or powdered sugar until a stable foam forms. Protein mass add it to the chocolate dough, stirring gently with a spoon. Biscuit mass pour into a mold and bake at 160 degrees Celsius for about 50 minutes.

A moist sponge cake is quite easy to prepare. And in order not to dry out the cakes, we advise you to get acquainted with some recommendations from confectioners.

1. To prevent the baked goods from deflating after baking, add a teaspoon of starch to the dough.
2. Cover the baking dish with foil. This way, the necessary moisture will remain in the cake.
3. You can check the readiness of the pie with a toothpick.
4. To easily remove the cake from the pan, place it on a damp towel.

Moist sponge cake - ideal with hot chocolate, tea, coffee and soft drinks. This is the perfect treat for guests at home!

Description

Greetings, dear readers and guests!

As promised, I am sharing with you the recipe for chocolate sponge cake! The biscuit recipe is not with cocoa powder, but with dark chocolate. A cake made with this sponge cake is more aromatic, rich and very tasty!

Sponge cake I will bake in the oven, but if you have a multicooker, you can safely adapt the recipe for it. And it's just a matter of time. You need to bake this biscuit in a slow cooker for 60 minutes + 10 minutes on heat. The multicooker switches to this mode automatically, immediately after baking.

From chocolate biscuit dough You can bake more than just biscuits. This dough makes wonderful, flavorful muffins! Great dessert For children's party!

Ingredients:

• eggs - 6 pieces,
• sugar - 180 gr.,
• flour - 130 gr.,
• baking powder - 1.5 teaspoons (half a 10 g packet),
• vanilla sugar- 1 package,
• a pinch of salt,
• bitter chocolate good quality- 100 gr. (but 130 gr. is also possible),
• soft drain. butter - 140 gr.,
• powdered sugar - 40 gr.

How to cook:

In the photo with necessary products depicts chocolate on a saucer. I was going to use it, but once it was in the microwave for just half a minute, it was unwatchable. It turns out that I didn’t buy chocolate, but some kind of candy with filling. Although the seller guaranteed quality. Now, friends, I won’t buy bulk chocolate anymore. From this "sort of" chocolate came delicious drink, which I brewed from cocoa powder and milk. And I baked my chocolate sponge cake with chocolate from Italy! While the chocolate is cooling, make the eggs. They need to be divided into yolks and whites. Pour the whites directly into the mixer bowl, and the yolks into a separate small container. And we begin, soft draining. Beat the butter with the powdered sugar for 2 minutes. If you used sugar instead of powder, you will have to beat longer.

Cut the cooled chocolate sponge cake into cake layers and make something delicious out of them! I was cooking